Name: Eggless Pumpkin Pie recipe by Meena Kumar at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5
Ingredients: Pumpkin puree - 1 cup fresh thick puree or (1/2 can + a little more from a 14 oz can); ricotta cheese 1 cup; Condensed milk - 1/2 can; Pumpkin pie spice powder - 1/2 tsp; Cinnamon powder -1/3 tsp or more to taste; Nutmeg powder- a tiny pinch; Graham Cracker pie crust - store bought

ABOUT Eggless Pumpkin Pie RECIPE

A crowd-pleasing Pumpkin pie with ricotta cheese, our family favorite and the kitchen smells heavenly just like holidays are supposed to be.

Ingredients Serving: 5

Pumpkin puree - 1 cup fresh thick puree or (1/2 can + a little more from a 14 oz can)
ricotta cheese 1 cup
Condensed milk - 1/2 can
Pumpkin pie spice powder - 1/2 tsp
Cinnamon powder -1/3 tsp or more to taste
Nutmeg powder- a tiny pinch
Graham Cracker pie crust - store bought

Instructions

Mix all the ingredients until combined and pour on to a store bought graham cracker crust bake at 350 F for 30 -45 minutes. If the top is browning fast loosely put an aluminium foil on top and continue baking.
The top should be firm and the inside should be slightly wobbly once cooked. Once baked allow to cool on a wire rack.
Refrigerate for 2 hours when it cools slice and serve with whipped cream or cool whip. Refrigerate the rest of the eggless pumpkin pie and use with in 2 days.

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